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Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring this special kit to your table. A wonderful example of a Belgian strong dark ale that brewed in the Trappist fashion. A very dangerous beer that seems lighter than its (approximately) 9% abv would suggest. High carbonation, peppery alcohol, spicy cloves, rum-raisin and caramelized figs. Simply sublime!

I pitched at too high a temp - 80 and it finished with fusel flavors after a year. It's been 16 months and has cleaned up very nicely - not a hint of fusel alcohol at all. I added the extra bottling sugar but is still a little bit undercarbed and will probably remain that way at this point Would have been ready sooner had I not pitched the yeast so hastily, but to those who make the same mistake, take heart! It will come around. Am grabbing a big bottle to bring to my sister's along with a big turkey for Thanksgiving dinner. As others have said, this is a smooth satisfying beer. Next time, I'm going to make sure the wort is at the right pitching temp, and there will be a next time.

A brew like this one could make an atheist join the monastery. Velvety smooth mouthfeel with warming alcohol notes, light Belgian phenolic tastes of banana, and a bready finish. The head leaves a fine white lacework down the glass as it descends into immortality.

This beer is STRONG, definetly needs to rest in the bottle for at least 2 months before drinking. My original gravity was a little low (1.070), but still a stong beer. Once the beer rests for about 2 months, it has a nice smooth taste with a warm finish. I have placed most of this brew in storage and plan to drink after about 6 months of bottle conditioning. Not sure you can find a stonger beer with a better tase.

The tears of Jesus wouldn't taste as good as this beer. I drank my last bottle last night (it's been 1.5 years since bottling) and it's SO good. When it was first carbed it was a little on the Hot side, but it mellows quickly and at 6 months it's perfection.

I am drinking a couple after 2 years in the bottle, and it is better than ever. Ensure that the beer is cooled down a bit from room temperature because it is highly carbonated and will explode out of the bottle. A lower temp will prevent that.I give this 6 pints, 12 thumbs up, 7 stars, and five aces.

I've brewed this twice, first time to the letter (with two Activators), and the second time I added 1.5# of Pils and made a 2L starter on stir plate with 2 Activators, mashed at 152 for 90 min, and oxygenated the wort. Second time was much better IMO. Started at 1.090, finished at 1.013, and there's a very subtle warming feeling. The only thing is that while the description is very accurate, it's not very "Belginey" than a Chimay Grande Reserve, or the like. Next time I make it I'm gonna sub in 1214.

First all grain from the NB for me- Fantastic recipe. I screwed up and added too much water and was over about almost 3/4 gallon.Even though it was a tad dillouted, it was fantastic. One thing is for sure- wait the full 2 months, longer if you can. Its two months now and I only have 1/2 case left... Wish I waited longer..

I brewed this one in January of 2009, and bottled in March. I had a couple bottles after 6 months or so, and was barely satisfied. Today is 27 July 2010, and a couple days ago, I grabbed a bottle from the closet and put it in the fridge. I put it in the glass tonight, and Dios Mio! The extra 10 months or so in a warm closet (65- 80 degrees in closet in Fayetteville NC) made this come together quite well an finish up wonderfully. If you can brew it and not think about it for a year, you will be pleasantly surprised. Oh yeah, one 12 oz bottle got me a big smile on my face, and half way through the second bottle, I was ready for a nap.

As a fan of barley wines and other "big beers" I chose this recipe for my third batch. I was a bit apprehensive since I am a novice homebrewer, but I was not disappointed. I let this batch ferment for 3 weeks, then let it sit in the secondary for 3 more weeks. I took a FG sample which tasted PHENOMENAL. I was quite excited, kegged the batch and patiently waited two more weeks.The wait was worth it. This brew is exactly what I like - a very very complex mix of flavors and aromas. As the description says, along w/ the alcohol punch, you can taste rum, bread, and so much more. Even though you are at 8-9% alcohol, this brew is so smooth! The added sugar makes the finish nice and dry, and the alcohol mixes so nice with the complex flavors that it is not front and center.I found that this brew should be served at room temp. If you chill it, you lose alot of the complexity.Definately try this recipe, but once you do, sit back and be patient. I would say 8 weeks is a minimum. You'll be satisfied in the end.

Brewed this 10 weeks back, 2 weeks in the primary followed by 6 weeks in the secondary. Beer came out excellent, i have received many compliments on it, definitely a recipe to keep. Nose is very sweet with lots of banana and some molasses, taste wise there is the belgian yeastiness and some alcohol present with a very discrete floral hoppiness. Really a great beer, i would highly recommend this one.

I brewed this all grain back in Oct of 2009 and hit 9.5%. Let it age for 3 months in secondary and then transferred to final keg and bottled an 18 pack. Finally put on tap 6 months after brewing and friends were raving about it. This beer will have all your friends giggling by the end of the first pint. Careful, smooth and very good. Already have the second batch in the closet, only 2 more months left until transferring to final keg and bottling. I kicked this one up by adding 2 lbs of light DME, it's a whopping 10.25% and debating on whether to tell the friends about the small addition.